- Salsa verde:
- 5 anchovy fillets
- 3 tablespoons capers, drained
- 2 whole cloves garlic, peeled
- 1 bunch carrot tops (about 3 cups coarsely chopped), washed well and chopped
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh oregano or other tender herbs, such as chives, fennel fronds, or marjoram
- 2 teaspoons fresh thyme
- 1/4 teaspoon red chile flakes
- 1 tablespoon fresh lemon juice, plus more to taste
- 2/3 cup extra-virgin olive oil
- Freshly ground black pepper
- Roasted vegetables:
- 1 pound fingerling or small Yukon gold potatoes, halved
- 1 bunch carrots, peeled or scrubbed and halved lengthwise
- 1 pound parsnips or turnips, cut into long wedges
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
How to Make It
To make the salsa verde, place the anchovies, capers, and garlic in a food processor and pulse until finely chopped. Add the carrot tops, rosemary, oregano, thyme, red chile flakes, and lemon juice and process until finely chopped. With the processor running, gradually pour in the olive oil through the feed tube and puree until very smooth. Season to taste with pepper and more lemon juice, if you like. (The sauce can be stored in the refrigerator, tightly covered, for 2 days before serving.)
To make the roasted vegetables, preheat the oven to 400°.
Place the potatoes, carrots, and parsnips in a large bowl with the olive oil and salt and pepper to taste. Toss to coat, then spread the vegetables out in a single layer on two rimmed baking sheets with the potatoes cut side down. Roast until the vegetables are tender and golden, 30 to 40 minutes, flipping the potatoes and stirring the other vegetables halfway through and removing vegetables as they are done.
Serve the vegetables warm, drizzled with some of the salsa verde.
You can substitute 3 cups chopped Italian parsley, thick lower stems removed, for the carrot tops, or add some fennel fronds.